Carrot and Chickpea Curry

This was on the calendar as a vegan cold mezze meal.  But as much as I try to have summer foods, the weather keeps reminding me it's March.  I was considering various soups and stews, maybe something in the Crockpot, then decided that what I really wanted was carrots.  Grated carrots, but not a soup, and it quickly evolved into a curry.  Still vegan, but a hot meal in a bowl instead of a tapas platter.

Carrots tend to be sweet, which brings out the coconut taste of coconut milk.  To keep that from being too overpowering, I added several spices on the more savory side.  As a result, this isn't entirely Indian flavors, but they work better with the root vegetable palette.

As with most curries, the ingredient list is daunting.  Once you get all the spices in the pan, it doesn't feel quite so long.  As for the shredded carrot, you can torture yourself doing it on the box grater, but the food processor is faster and easier.  You just have more dishes later.

2 Tb olive oil
*1 tsp paprika
*1/2 tsp crushed coriander seed
*1/2 tsp turmeric
*1/2 tsp curry powder
*1/2 tsp powdered lemongrass or 2 Tb fresh
1/2 tsp kosher salt
*1/4 tsp white pepper
1/4 tsp celery seed
2 cloves garlic, minced
*1/2 tsp grated ginger
*1 C diced onion
3/4 lb carrots, shredded
1 can lite coconut milk
*1 can chickpeas, drained and rinsed, or 2/3 C dry, soaked & simmered

1.  In a large skillet with a lid or sauce pot, heat the oil over medium.  Add all the spices and cook a few minutes until fragrant.  Add onion and cook until softened, about 5 minutes.

2.  Stir in carrot shreds and coconut milk.  If you're making rice to have with it, start that now.  Bring to a simmer, put on the lid, and cook for 20 minutes.

3.  Stir in chickpeas and simmer until warmed through.  Serve with rice or potatoes.

Difficulty rating  :)